The next time you need a sweet treat to impress, make this stunning strawberry cheesecake recipe. It’s rich, creamy, and delightfully decadent.
Of course, baked cheesecakes need more prep work than no-bake cheesecakes. But I promise the results are more than worth it!
You can’t beat the dense, indulgent filling. And the fruity top is bursting with fresh flavor.
Easy Strawberry Cheesecake
I love cheesecake in every form. That includes baked, chilled, chocolatey, sweet, and even savory cheesecakes!
But there’s one I always come back to.
This baked strawberry cheesecake has the most dreamy filling. It’s thick, creamy, and perfectly balanced, thanks to the sour cream.
But it’s the topping that’ll keep you coming back for more. Between the fresh fruit and glossy sauce, it makes every bite better than the last.
I use the classic graham cracker crust to keep things simple. But feel free to experiment!
I think an Oreo crust would be super tasty!
Ingredients
If you’re familiar with cheesecake recipes, you won’t be too surprised by the list below.
If not, don’t worry – it’s not as long as it looks.
Here’s what you’ll need:
- Graham Cracker Crumbs: Get them pre-crumbed or make them yourself with a rolling pin or food processor.
- Sugar: To sweeten the crust and the filling. Plus some to help thicken the strawberry glaze.
- Butter: To wet the cracker crumbs and hold the crust together.
- Cream Cheese: Use full-fat blocks, not reduced-fat or cream cheese spread. Set it out ahead of time to soften.
- Cornstarch: A thickening agent used to make the filling insanely creamy and dense. You’ll also use it in the sauce on top.
- Eggs: For richness and so the cheesecake sets.
- Sour Cream and Heavy Cream: For even more creamy goodness. Again, use full-fat for the best results.
- Vanilla: To enhance all the other flavors and add a sweet warmth. Use pure extract or vanilla paste for the best taste.
- Lemon Juice: A small kick of acidity to bring bright flavor to the berries.
- Strawberries: Fresh, ripe fruit on top of creamy cheesecake. Is there anything better?
How to Make Strawberry Cheesecake
Cheesecakes can be time-consuming, but they aren’t actually all that difficult to make.
Let me simplify the steps a little:
1. Prepare. Take the cold ingredients out of the fridge and measure/weigh everything.
2. Preheat the oven to 350 degrees Fahrenheit and prepare a springform pan. (See below for instructions.)
3. Mix the crust ingredients until it looks like wet sand. Press it into the springform pan and bake. Remove the pan from the oven, set it aside, and increase the oven temp to 400 degrees Fahrenheit.
4. Beat the filling ingredients until smooth. Pour the batter into the baked crust.
5. Bake in a water bath. Place the springform pan into a larger dish, place them both in the oven and carefully pour hot water around the cheesecake pan. Bake for 10 minutes, then reduce the heat to 230 degrees Fahrenheit and bake for an hour.
6. Cool & chill. After an hour, open the oven door a crack and let the cheesecake cool for 1 hour. Then, let it cool on the counter before covering it loosely with plastic and placing it in the fridge for 8 hours or overnight.
Strawberry Cheesecake Glaze
While the cheesecake is cooling, make the strawberry glaze.
I usually do this when the cheesecake is almost set. That way, I can let it cool in the pan and pour it straight on the cheesecake while it’s still in the pan.
But you can make it whenever is convenient. Just remember that it, too, needs to cool and set. So don’t make it right before serving.
1. Combine and heat the glaze ingredients in a medium saucepan. Cook until the sugar dissolves.
2. Add the fresh fruit and stir well. Then let it cool for 10 minutes before transferring it to an airtight container in the fridge to cool completely.
3. Cover the cheesecake, chill, and serve! Release the cheesecake from the pan. Stir the strawberry sauce, then pour it over the cake’s top, spreading it evenly.
How to Prepare a Springform Pan for A Water Bath
There are a bunch of tips out there and various methods that all work well.
But here’s how I ensure no water seeps into the cheesecake:
- Prepare 4 sheets of foil big enough to wrap the springform pan across the bottom and about halfway up the sides.
- Lay 2 sheets in a cross pattern. Then lay the other 2 sheets in a similar cross pattern, rotated slightly, so it looks like a star.
- Place the pan in the middle and wrap the excess foil up the sides. Secure them under the rim, not over the rim.
I use four sheets of foil because it can sometimes tear. Plus, three sheets don’t always give full coverage.
Another handy tip? Place a layer of plastic between the foil layers!
Grab a roasting bag for chicken and secure it between the second and third layers of foil. That way, there’s no chance of leakage!
Tips for the Best Cheesecake
Here are a few tips to remember:
- Use room-temperature ingredients. When things are soft, they’re easier to mix.
- Don’t overbeat the filling. If you do, your cheesecake will very likely crack. Use an electric mixer for the cream cheese and sugar, then mix by hand.
- Don’t open the oven door. The key to the best texture is high heat initially and then a slow cool down. If you open the door, you’ll lose all the heat, and it might sink/crack.
- Don’t skip the cooling times. I know it sounds extra, but this method has never failed me!
- Tips for cutting the cake. Use a large, sharp knife, and dip it in hot water before cutting the cake. It also helps to clean the knife with a clean paper towel between cutting each slice.
How to Store
You should always store cheesecakes in the refrigerator. But you can also freeze this one for later!
Here’s how:
To Store: Loosely cover the cheesecake with plastic wrap and store it in the fridge for 3 to 4 days.
To Make Ahead: Make the cheesecake and topping, cool, cover, and store separately. Add the sauce just before serving.
To Freeze: Double wrap the plain cheesecake in plastic and then in foil. Freeze for up to 3 months. Thaw in the fridge overnight, then serve with fresh strawberry sauce.
Note: I don’t recommend freezing the strawberry sauce. The fruit will be mushy after thawing.
If you need to freeze leftovers, scrape the sauce off the top, then wrap and freeze as instructed.
More Cheesecake Recipes We Adore
No-Bake Woolworth Cheesecake
Lemon Cheesecake
Strawberry Cheesecake Bars
Chocolate Chip Cheesecake
Banana Cream Cheesecake
Strawberry Cheesecake
10
servings30
minutes1
hour10
minutes8
hoursThe next time you need a sweet treat to impress, make this stunning strawberry cheesecake recipe. It’s rich, creamy, and delightfully decadent.
Ingredients
- For the Crust
2 cups graham cracker crumbs (about 2 sleeves)
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
- For the Filling
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons cornstarch
4 large eggs + 1 yolk
1/2 cup sour cream
1/4 cup heavy cream
1 tablespoon vanilla extract
6 cups water (for the water bath)
- For the Strawberry Topping
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
2 pounds fresh strawberries, hulled and finely chopped, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the bottom of a 9-inch springform pan with parchment paper.
- Lay 4 sheets of foil on a work surface in a cross/star pattern. Place the pan in the center and wrap the foil tightly on all sides, ensuring there are no tears. Secure it at least halfway up the side of the pan but not over the rim at the top. Set aside.
- In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter. Stir until all the crumbs are moist, then pour them into the prepared springform pan. Use a measuring cup to press the crumbs evenly into the bottom and about 3/4 of the way up the sides.
- Bake the crust for 8 minutes or until golden brown. Remove from the oven and set aside to cool. Then, increase the oven temperature to 400 degrees Fahrenheit (200°C).
- In a separate large mixing bowl, beat the cream cheese until smooth and lump-free with an electric mixer. Scrape the sides and bottom of the bowl with a spatula and beat again for 1 minute.
- Add the sugar and cornstarch and beat on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
- Add the eggs and egg yolk and beat on low until well blended. Finally, add the sour cream, heavy cream, and vanilla and stir with a spatula until just combined.
- For the water bath: boil about 6 cups of water. Place the springform pan with the baked crust into a larger pan or roasting dish. Pour the filling over the crust, then place the two pans into the oven. Before closing the door, pour the hot water into the outer pan, around the springform pan. It should reach about halfway up the side of the springform pan.
- Bake for 10 minutes, then reduce the heat to 230 degrees Fahrenheit (110°C) and continue baking for 1 hour. Do not open the door.
- After 1 hour, turn the oven off and open the door a few inches. Do not open it all the way. Leave the cheesecake to cool for 1 hour in the residual heat. After an hour of cooling in the oven, take the cheesecake out and leave to cool fully on the counter. Then, place it in the fridge for at least 8 hours – overnight is best.
- While the cheesecake cools, make the strawberry sauce. In a medium saucepan, combine half of the sliced strawberries with the sugar, lemon juice, and cornstarch. Turn the heat to medium and cook until the sugar dissolves and the sauce has thickened. Stir constantly to keep it from burning. Then, remove the pot from the heat, stir in the remaining fruit, and leave to cool. Finally, transfer to an airtight container and keep in the fridge until ready to use.
- When the cheesecake is fully set, remove it from the springform pan and place on a serving plate. Stir the strawberry sauce and spread it over the top. Serve with fresh whipped cream, and enjoy!
Notes
- Don’t open the oven door. The key to the best texture is high heat initially and then a slow cool down. If you open the door, you’ll lose all the heat, and it might sink/crack.
